By chef Matt Golinski

Makes 12


4 Forage Farm egg whites

260gm castor sugar

2 tsp cornflour

1 tsp white vinegar

15gm CC’s Kitchen dried rosellas

250gm castor sugar

2 cups water

3 sheets gelatine

1 punnet of strawberries, sliced

3 tbs Cooloola Berries strawberry powder

500ml Cooloola cream, whipped

mint or lemon balm to garnish


Preheat oven to 100°C. Using an electric mixer with a whisk attachment, whisk the egg whites to soft peaks, then with the machine still running slowly add the sugar a little at a time. Whisk until the mixture is glossy and thick and the sugar crystals have completely dissolved. Fold in the cornflour, vinegar and 1 tablespoon of the strawberry powder and scrape mixture into a piping bag.

Pipe 12 even mounds 8cm in diameter onto baking trays lined with baking paper. Use the back of a wet spoon to make a well in the centre of each mound. Place the pavlovas in the oven and bake for 1 hour. Once done, turn off the oven and leave door closed until completely cool.

Place the dried rosellas, water and half the sugar into a saucepan and simmer gently for 15 minutes or until reduced to about 300ml. Strain the liquid into a bowl and return the rosella pieces to the saucepan with the remaining sugar and ½ cup of water. Simmer gently until it becomes a thick syrup with the pieces of rosella through it. Cool.

Soak the gelatine sheets in cold water for a few minutes until soft and add to the strained liquid. Stir until dissolved and pour into a small tray. Refrigerate until set.

Top each pavlova with whipped cream. Stir the rosella syrup through the strawberries and divide between each. Dice the jelly into cubes and scatter over and around the pavlovas. Sprinkle over the remaining strawberry powder and garnish with mint or lemon balm leaves.